Teriyaki Turkey Meatballs Recipe
Teriyaki Turkey Meatballs Recipe photo by Taste of Home

Teriyaki Turkey Meatballs Recipe

Publisher Photo
We raised turkeys, so I'm always on the lookout for tasty recipes. These meatballs are great hors d'oeurves or as a main dish over noodles or rice.
TOTAL TIME: Prep: 20 min. Bake: 15 min.
MAKES:2 servings
TOTAL TIME: Prep: 20 min. Bake: 15 min.
MAKES: 2 servings

Ingredients

  • 1 egg
  • 1/4 cup dry bread crumbs
  • 2 tablespoons chopped celery
  • 2 teaspoons dried minced onion
  • Dash ground ginger
  • Salt and pepper to taste
  • 1/2 pound ground turkey
  • SAUCE:
  • 1 tablespoon cornstarch
  • 1 teaspoon ground ginger
  • 1 cup chicken broth
  • 2 tablespoons soy sauce
  • 2 tablespoons sherry or additional chicken broth
  • 2 tablespoons pineapple juice
  • Hot cooked rice or noodles

Nutritional Facts

1 serving (1 cup) equals 379 calories, 20 g fat (6 g saturated fat), 183 mg cholesterol, 1,658 mg sodium, 20 g carbohydrate, 1 g fiber, 26 g protein.

Directions

  1. In a bowl, combine the egg, bread crumbs, celery, onion, ginger, salt and pepper. Crumble turkey over mixture and mix well. Shape into 1-in. balls. Place meatballs on a greased rack in a shallow baking pan. Bake, uncovered, at 400° for 12-18 minutes or until no longer pink; drain.
  2. For sauce, in a saucepan, combine the cornstarch, ginger and broth until smooth. Stir in the soy sauce, sherry or additional broth and juice. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. Add meatballs and cook until heated through. Serve over rice or noodles. Yield: 2 servings.
Originally published as Teriyaki Turkey Meatballs in Cooking for One or Two Cookbook 2003, p173

Nutritional Facts

1 serving (1 cup) equals 379 calories, 20 g fat (6 g saturated fat), 183 mg cholesterol, 1,658 mg sodium, 20 g carbohydrate, 1 g fiber, 26 g protein.

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Reviewed Jul. 2, 2010

"Sauce was too salty"

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